MEXICAN CHICKEN AND BEANS

1 Pound chicken breast strips for stir-fry
1 Package (1.25 oz) taco seasoning mix
1 Can (15 oz) black or pinto beans, drained, rinsed
1 Can (11 oz) Mexicorn (whole kernel corn with red and green peppers, undrained)
¼ Cup water
4 Tortillas, if desired

Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Serving size: ¼ of skillet
Calories: 340
Fat: 5 g
Cholesterol: 70 mg
Carbohydrate: 48 g
Protein: 37 g
Sodium: 830 mg

TIP: If you can’t find chicken strips, just get regular chicken breasts or thighs and cut it in strips yourself.

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